Overview
:
First Military Recruitment are currently seeking a Catering Manager on behalf of one of our clients.
Our client encourages applications from ex-military personnel however all candidates will be given due consideration.
Duties and Responsibilities:
1. Overseeing correct procedures for storing, preparing, cooking and serving food including labelling, temperature checks and allergy management.
2. Keeping high standards of cleanliness and hygiene in all kitchen and dining areas.
3. Carry out regular daily, weekly and monthly audits in line with the current requirements.
4. Adhering to all regulatory issues in respect of health, hygiene and safety including HACCP.
5. Monitor and update catering risk assessments as required.
6. Prepare for and conduct internal and external audits/inspections by managers, NSF and environmental health.
7. Ensure cleaning schedules are produced and followed by all catering staff.
8. Ensure all food allergen policies and procedures are followed by all catering staff.
9. Ensure every meal is appetising, well stocked and well presented to a high standard.
10. Ensure that all those with specific dietary and allergy requirements have the same standard as of meal and service.
11. Oversee all aspects of dining from preparation to service and clean down.
12. Ensure recipes are followed using the correct ingredients.
13. Address all issues with quality and quantity of food.
14. Presentation of the dining room including drinks stations, salad bars and general layout should be maintained at every meal and throughout each meal service.
15. Make sure the correct notices are displayed in line with the company standards.
16. Work across departments to ensure optimum programming for guest meal times.
17. Use feedback to continuously improve all aspects of the catering operation improving overall scores on the different feedback reports anticipating future needs.
Skills and Qualifications:
18. Level 3 food safety.
19. City & Guilds 7061/2 or NVQ equivalent.
20. Management qualification e.g. ILM l3 Award/ILM NVQ Level 3 Management.
21. GCSE grade A-C English, Maths or Functional Skills L2 (or prepared to work towards).
22. Experience in catering for large numbers.
23. Identifies and seeks to understand customer requirements.
24. Actively seeks customer feedback and uses it to improve the customer experience.
25. Contributes positively to tasks, projects and meetings.
26. Chooses the appropriate level and method of communication for the audience.
27. Produces quality work within budget which consistently meets due dates and deadlines.
28. Has the confidence to make decision within level of authority without referral to manager.
29. Actively looks to improve the way of work, promotes a culture of continuous improvement.
30. Recommends practical solutions which resolve the problem and remove or reduce the root causes.
31. Demonstrates an appropriate degree of knowledge of company and industry.
32. Identifies individual and team motivators, provides motivation and encouragement to others.